Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-07-16

HING FRCIrs IN sEAsoS-slsCurrs, CAKES, ruD-
pings, ETC.
IRON RUsT is removed by salt mixed with lemon
juice.
Use WARN KNIFE In cutting warm bread and
The Ike
EGG SHELLS CRUSHED and shaken in glass bottles
half filed with water will clean them quickly.
THE JUICE OF HALF A LEMON In a glass of water,
without sugar, Will frequently cure a sick head
ache
The LUsTER OF MoHocco may be restored by
vanishing It with the white of an egg. Apply
with a sponge
PEACH LEAVES POUNDED TO PULP and applied 20
bruise or wound from rusty nail or a simple cut
Will give Immediate relief.
Soar Is OFTEN WASTED On paint. little
ammonia in the cleaning water, or whiting on a
damp cloth Will clean wood much easier, and leave
Io yellow stain 20 tell OF It's abuse.
CORN CAKEs--One quart OF sweet milk, one
pint OF sifted meal, half teaspoon OF soda, one
tablespoon OF melted lard four eggs, and one tea
spoon OF salt Bake on very hot grldde-
DEcoRATIoS FoR a SUMNER PIAZZA-Take
discarded nail keg, paint fl bright red NIL 1t with
earth, and plant hydrangea In IL. Water it oc-
casionaliy with water which has been allowed 10
stand on nLngS of iron
TABLE TIDY.-Take piece OF fine cream-colored
Congress linen, fifteen inches square, and have it
stamped with some Oriental design. Embroider IL
with purse twist ana chinese silk Finish with d
HIM. illssdc ny puiiIhg OUT the
FRENCH CAPER SAUCE--Chop one tablespoonful
OF capers, ruo through sieve with wooden
spoon, and mix with a salt spoon of salt and black
pepper, one ounce Of cold butter and two table,
spoons of sherry wine serve with mutton
FRIED ECO PLANr.-Peel the egg plant and slice
it, sprinkle each slice pIentiIuly with salt, and
put IL in cool place for an hour or So Wipe eacn
slice quite dry, beat IL In beaten esq and bread
crumbs, Or IN batter, and fry In plenty OF hot lard
NEVER Use BRUSH silk; 1t injuries the
goods Instead wipe carefully with the face OF
soft piece Of velvet. Shake the velvet OCCASION
ally and wipe between every plat III you Wou'i
toSES.e - 'N' 5 ''' A''N ''
RICg CREDIBLE CAEEs.-Soak half pound OF rice;
boil soft: drain and mix with IL small cup Of but
ter; let cool and add one quart OF milk, little
salt and SIX eggs. SLIT quarter OF pound of nour
with a teaspoon OF baking powder. Bake on aweil
creased griJdie.
BLACKBERRY wINE.-Express the juice from the
desired quantity OF berries and add one pint OF
cold water for each quart OF juice. Now, strain
through a sieve into a jar and let ferment for two
weeks Then add one pound OF sugar and gill OF
brandy for every gallon OF juice and then eask.
BLACKBERRY SlRUP--Take four pounds Of fully
ripe LawtOn berries and add to them three pounds
of graduated sugar, and one pound OF some tart,
weil-GavOred apples, pared. cored, and sliced Boil
all together for fOrty-fve minutes Skim, pour
into glasses, and cover closely
CREDIBLE CAKES require care in making in order
to have them palatable The whites and yolKs of
the eggs should be beaten separately. Too much
shortening should be avoided IL good baking
powder Is used very little shortening will be re-
quired- They should be thoroughly beaten and
baked very quickly
FAvoKITE FRENCH MIXTURE of coffee is one
third each OF Java, Mocha and Maracaibo with at
least ounce OF pure chicory to each pound of
coffee. The addition OF chicory TO coffee gives 1t
itch color and pleasant flavor; IL is best TO make
the mixture at home, buying the chicory rr0In
some reliable dealer
BROWN SaUCE--Melt and stir large tablespoon
OF butter over the IRE until brown, then add two
tablespoons OF -four, and half a pint OF boiling
water. stir over the fire ten minutes, and one Of
butter In frying pan, melt and add d tablespoon
OF -four with the milk and celery; stir until it
boilS, and season with salt and pepper Serve with
boiled poultry.
IMPERIAL CAKE.-Cream together q pound of
white sugar; then add eight eggs-yelks and
whites beaten separately pound Of raisins
stoned and chopped, one-half pound OF blanched
almonds and One-quarter of pound of citron-
both th1nly sllced-a little mace, two wineglasSeS
OF wine and pound OF sifted -four Bake in a
steady oven, and be sure the Cake IS thoroughly
done.
How TO MAKE GOOD APrLE SAucE.-After washing
the pieces or apple In a colander, let them stew
with only water enough to cover them. Continue
stewtny until they can be easily mashed through
Sweeten the sauce while the apples are warm;
season with roSe-water, lemOn-julce, and nutmeg
Some very thin slips or fresh lemon peel, stewed
Too sweet apples do not cook well.
CHICKEN BAKED IN RICE--Cut a chicken into
neat joints, after which season each piece with
salt. pepper and little pounded mace. Put some
slices or good bacon at the bottom Of your baking
DISH place the chicken upon II, srrewing over IL
fnely-minced. mediuIn-siZed onion. Now pour a
cupiu! OF Veal stock over IL and entirely cover all
with bolied rice. Put cover on the dish, put In
moderate oven and bake FOR one hour.
SAKpINE SANDwICHEs-Drain of the oil; lay the
sarilnes on soft paper 10 absorb all the Oil posi-
bic. Pick over with silver knife and fork, remov-
Ing the bones, &c, ahd mincing fine. For box Of
s,rdineS the Juice OF small lemon and one or
two telSpOOnIuls OF melted butter, speck Of cay
enne pepper and salt Sometimes the mixture Is
rubbed through sieve, but that Is not necessary
In every case. Spread the bread or crackers with
this paste.
MARYLAND BrsCCr-Add one teaspoon OF salt to
quart OF Hour, then rub in Il tablespoon or lard
Put half pint each OF milk and water together,
and pour gradually into the -four stirring and
knradlnS thoroughly: add sufficient TO moioten
the hour, nave Tue Dough very SUN, and beat with
the rOns- pin FOR three quarters OF an hour; form
Ia small round biscuit, suck with fork, and bake
In moderate oven. when done, they should be
brown on top ana very White inside.
How TO CLEAN LACE.-Fil bottle with cold
water; draw stocking tightly over it, securing
both ends firmly. Place the lace smoothly over
the stocking and tack closely. Put the bottle in a
kettle OF cold water containing a few Shdvln5s Of
soap, and place over the IRE 70 boil Rinse In
several waters aud then drain anu dry. When
uTE remove anu place smoothly III q large book
aad press with weights. Very nice lace car De
made 10 look Ike new by this process.
CCKRANr JAX.-Take some FRESH ripe red and
white currants, strip them from the stems weig b
them and add their weight OF granulated sugar.
Put them into pOrcelaIL-iined preserving kettle
place ca The nre and allow 10 remain On there Tine
minutes aiter they have reached the poiiing-point
Pour into glasses AMI lay on top OF the Jam piece
OF branded paper, covering the glass securely
WIN writing paper. O1r pint OF irGit and Il pound
OF sugar viii produce about pound and quarter
OF JAIN
BLACK CCRRASr PCDpISd.-Stsw q teacupful OF
rice anu Two ouEcrs VI sugar in much nilk as
Will cover 10. Take care that T. dos not burn; let
sew lpr I.teen uuUtes, III IT,. nre and when
nearly CO.. STAG III ounce or butter three we'll
beaten eSs> All tnree tablespoonIulS OF CREAM
Now lay some curraat5 IA 1a-p pie-dish, aud
sugar we'll black cuTrinS5 take d great deal VI
uS.r), place III IA good oven ami allow 10 remain
fifteen minutes; then take oQI, pour the mixture
oser the currants. and place In the oven. bake
thirty minutes. serve with sweet SaUca.
RASPBERRY CREAa.-TaAe the desired quantity
Of fdily-rpe raspberries; brUise them and sprinkle
with Et.le puyerzed sugar, ieE them remain Tor
hall an hour, when rub through u hair-sieve Now
measure tie pulp and mix with al equal quantity
OF T.ca cream and suS dr. TO make IL sufficient ~
sweet NOW, whip Il up well and as the Irotl
ferns pare It CT inverted sieve 10 drain. When
no more roth be obtained place three or lour
each OF maCST00ns sad iaty-nrgeTsIn a glass dlsh
spread little Raspberry or curTaat Jam Uneu
pour the remainder OF the cream ali and IsI